Tsukudani is a cooking method in which ingredients are simmered in a mixture of soy sauce, sugar, and mirin. Here, dried kombu roots are gently simmered until soft. The kombu root, called nekombu, is a very perennial part of the seaweed whose cells have the particularity of developing very quickly. Nekombu grows about 10m in 1 year. This part of the seaweed is highly prized because, due to its rapid reproduction, it concentrates many of the nutrients in kombu, such as calcium, magnesium, phosphorus, iodine, and iron.
Flavor
A slightly sweet, caramelized flavor combined with deep umami and a chewy texture.
Conservation
Store in a cool, dry place away from light. Refrigerate after opening and consume within 2 months.
Founded in 1960, Naniwa Kombu works with kombu to offer a wide variety of products derived from this seaweed without additives, preservatives or any other chemical seasoning. Kombu is matured for more than 3 years in warehouses with carefully regulated temperatures and humidity. Faced with reduced production and soaring prices, the company seeks to generalize the cultivation of good kombu to spread a true umami taste in Japan and around the world. With this in mind, Naniwa Kombu has developed its own brand “Tsuku-shin” and directly operates two stores dedicated to the sale of its products.
